15-Minute Thai Coconut Curry Salmon

This 15-Minute Thai Coconut Curry Salmon is an easy and delicious way to enjoy salmon, with a creamy, coconut broth, spinach and bell peppers that is ready in just 15 minutes.

If you are looking for a new and delicious way to enjoy salmon, you will love this one! If you are looking for quick and easy dinner recipes, you will also love this one :) Yes, this 15-Minute Thai Coconut Curry Salmon is a win all over the place.

This 15-Minute Thai Green Curry Salmon starts with frozen salmon fillets, which is always handy and features a bit of spice, from the Thai green curry, a creamy coconut broth and delicious wild salmon chunks. Throw in some baby spinach and bell pepper chunks and it’s a delicious meal that’s ready in just 15 minutes.

While you can certainly enjoy this dish “as is”, as it has lots of creamy, coconut broth, it is perfect spooned over rice or with some noodles.

Cook’s Notes for 15-Minute Thai Coconut Curry Salmon

I used baby spinach here, but any nice green would work. Kale or chard would be good substitutions. You could also use any Asian choy, like bok choy, though you would want to add it a little earlier in the cooking process, adding it with the bell peppers.

Using full-fat coconut ensures a lovely, creamy broth, but if you only have reduced fat coconut milk, go ahead and use it but mix a couple of teaspoons of cornstarch or arrowroot powder with it to thicken it a bit when it cooks.

I love the addition of lemongrass flavour to dishes like these, as it adds a lovely lemon taste and aroma. Here are some tips for cooking with and freezing lemongrass (so you always have some!):

What Part of the Lemongrass to Use: Whole lemongrass has a bulb end, a yellow part that extends 4 or 5 inches up from the bulb end and woody, thin top stalk. The part you want to use is the 4-6 inches of the yellow part. To prepare, simply cut off the top woody stalk area and discard. Cut off the bottom bulb end and discard. Depending on the length of the yellow part left and how much you need, you can cut it in half or leave as one length.

How to Use Lemongrass: To use lemongrass in your curries, simply take a 3-4 inch piece of the yellow stalk and smash it with the side of a knife, much like you would smash a clove of garlic), opening up and exposing the insides, but keeping it in one piece. Add it to your broth and allow it to simmer along with it to infuse some lemon flavour. Do be sure to remove it though before serving, as it is woody and not especially pleasant to eat in this form. Using one good sized piece in the broth makes it easy to find in the broth to remove.

How to Freeze Lemongrass: To freeze lemongrass, simply remove the top, thin, woody portion, leaving the bottom bulb and the 4 – 6 inches of yellow stalk area. Lay flat on a baking sheet and place in the freezer until frozen, then transfer to a freezer bag. This method allows you to cut to the size you need as you go. Alternately, you can prepare fully by cutting the yellow stalk area in to 3 or 4 inch pieces and storing completely ready to use.

If you can’t find whole, fresh lemongrass, you might be able to find lemongrass paste (in a tube), which is often found in the fresh produce section. Failing that, you can add a bit of lemon and/or lime zest (1/2 tsp or so), to your broth to liven the flavour.

15-Minute Thai Coconut Curry Salmon

Delicious salmon chunks, in a creamy coconut, curry broth, with baby spinach and bell pepper chunks. Ready in 15 minutes! Delicious as is or spoon over rice or cooked noodles.

Prep Time 5minutes

Cook Time 10minutes

Total Time 15minutes

Servings: 2people

Ingredients

1Tbspolive oil

1/2smalloniondiced

2clovesgarlicminced

1/2tspfresh gingerminced

2TbspThai green curry paste

114-ozcan full-fat coconut milk

3-inchlengthfresh lemongrasssmashed

1yellow bell pepperseeded and cut in to 1-inch pieces

2salmon filletsfrozen, thawed and any skin removed

2-3handfulsbaby spinach

Salt and pepperto taste

Lime wedgesfor serving

Instructions

Heat oil in a wok or deep skillet on the stovetop over medium heat. Add the onion, garlic and ginger and cook, stirring for 1 minute. Add the curry paste and cook, stirring for 1 minute. Add the coconut milk, lemongrass piece and bell pepper chunks. Bring to a simmer and allow to simmer for 3-4 minutes. REMOVE LEMONGRASS PIECE and discard.

Add salmon chunks to broth. Lower heat slightly and gently simmer for about 3 minutes, or until salmon is cooked. Scatter baby spinach over-top, then gently stir in to broth. Immediately remove from heat. Allow to stand 1 minute. Spinach will wilt with the residual heat in the broth. Taste broth and add salt and freshly ground pepper, to taste (I find it needs a bit of salt, for my taste).

Serve over rice or noodles, if you like and with lime wedges for drizzling.

Notes

To smash lemongrass, cut your length from the yellow part above the bulb end and smash with the side of a knife (much like smashing a garlic clove), opening it up and exposing the insides, but keeping it in one piece.

You’ll Never Miss a Thing!

Meet the Author: Hi! I'm Jennifer, a home-cook of some 30-plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love sharing the joy of cooking at home, with simple, delicious and seasonally-inspired recipes. More about me here ...

Seasons and Suppers is honoured to have been featured on these great sites ...

Reader Interactions

Comments

Jennysays

September 11, 2019 at 23:13 pm

I made this dish pretty much according to the recipe except I substituted Avocado oil for Olive oil as Avocado oil is flavorless and more suited to curries. I used a squeeze of fresh lime juice at the end and cilantro as a garnish. This was a super fast and easy prep dish that was bursting with flavor! Thank you for sharing

Don’t you just love that you can have such perfection in a bowl in just 15 minutes? You are always so creative with your recipes, Jennifer. And your photography begs a person to dive in.
I have trouble finding fresh lemongrass that still looks fresh, lol, but every time I do see some I buy it. Next time I will making this dish with it!

Thanks Robyn and so true. Delicious dinners don’t have to take a lot of time, for sure :) And lemongrass around here looks like that too. I usually get it in the city. I have a great source for really good lemongrass if you are ever in the Hwy 7/400 area get in touch and I’ll hook you up ;)

Lovely. I’ll have to try and locate lemongrass in a tube. I can grow it, but it’s really a pain to harvest. Plus 2 plants practically took over my garden! Salmon is go good enhanced with curry flavors, Indian or Thai!

What a creative way to present a nutritional powerhouse. Salmon, the currry spices and coconut make a beautifil combo, especially when flavored with lemon grass. Definitely trying this one. I love that you use the actual lemon grass stalks, I cheat much too often by employing store bought paste.

Stunning! And 15 minutes is music to my ears, lately I leave my desk at around 6 and need to get dinner on the table by 6:30…granted my desk is steps away from the kitchen, but still! Lovely soup, pinning and sharing!

Oh goodness, Jennifer! This curry is DEFINITELY calling my name! It’s actually been chilly here, so I’m craving a big ole bowl of healthy deliciousness. Plus I’m obsessed with salmon, and this curry has SO much flavor! And it’s ready in just 15 minutes?!? Stop it! This is too perfect! Pinned! Cheers!